Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)
Slow Cooker Butternut Squash Soup
NUTRITION · PER SERVING195M COOK
CAL 18%·PRO 15%
CARBS 60G68% OF CAL
8G FIBER24G OTHER28G TOTAL SUGAR
FAT 13G32% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy slow-cooker soup with roasted butternut squash, apple, and warm fall spices finished with coconut cream. Comforting and aromatic for cool weather.
mainamericansoup🌀 blender⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 8 cups diced butternut squash ((from about one 3 1/2-pound squash))
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 Granny Smith apple, (peeled and diced)
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon ground ginger
- 1 (4-inch) sprig fresh rosemary
- 1/2 cup coconut cream ((the thick portion from a can))
- Salt and pepper, (to taste)
- Toasted pepitas
- Olive oil or coconut cream, (for drizzling)
At a glance
PER SERVING · TIME 195M
CAL 18%·PRO 15%
CARBS 60G68% OF CAL
8G FIBER24G OTHER28G TOTAL SUGAR
FAT 13G32% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h
- Sodium
- 523mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1259mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.